Recipe ingredients
- 3 C. self-rising cornmeal
- 1/4 C. all-purpose flour
- 1 T. sugar
- 1 tsp. salt
- Pinch of baking soda
- 3 C. buttermilk
- 2 eggs, well beaten
- 1 C. chopped celery
- 3/4 C. chopped onion
- 3 T. bacon drippings
- 1 3/4 C. herb-seasoned stuffing mix
- 1/2 tsp. rubbed sage
- 1 can cream of chicken soup, undiluted
- 3 C. turkey or chicken broth
Recipe method
- Combine first 5 ingredients. Stir lightly. Add buttermilk and eggs. Mix well. Stir in celery and onion.
- Heat bacon drippings in 10-inch iron skillet until very hot. Add 1 tablespoon drippings to batter. Mix well.
- Pour batter into hot skillet. Bake at 450 F for about 30 minutes or until bread is lightly browned.
- Crumble into large mixing bowl. Add stuffing mix and sage. Set aside.
- Place soup in medium saucepan. Gradually stir broth into soup.
- Cook over medium heat, stirring constantly until thoroughly heated.
- Pour over crumb mixture. Stir well. Spoon into well-greased 13 x 9-inch baking dish.
- Bake at 375 F for 35 to 40 minutes.
Other thanksgiving recipes:
Cornbread dressing recipe
|
